The Easiest Homemade Red Enchilada Sauce
This homemade red enchilada sauce is the easiest and best sauce for making authentic enchiladas! It's full of flavor with just the right amount of Mexican spice, and only takes 25 minutes, a saucepan and a few simple ingredients. (vegan, gluten-free)
- Prep Time: 0 min
- Cook Time: 20 min
- Total Time: 20 minutes
- Yield: about 3 cups 1x
- Category: sauce
- Method: stovetop
- Cuisine: Mexican
Ingredients
Scale
- 1 1/4 cup (10 oz) frozen red chile puree, thawed (I use Bueno)
- 1 cup (one 8 oz can) tomato sauce
- 1 cup vegetable or beef broth
- 1/2 tsp fine sea salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp Mexican oregano
Instructions
- Whisk all ingredients together in a saucepan or pot. Bring to a boil over medium heat.
- Lower heat to low and simmer, stirring occasionally, 15-20 minutes or until reduced and slightly thickened.
- Use in your favorite recipe, or store in an airtight container in the refrigerator up to 5 days or in the freezer up to 3 months.
Notes
- If the chile puree is still frozen, no worries, you can still add everything to the pot and bring it to a boil. Just leave it covered and heat it on low until the puree is thawed. Then whisk it all together and proceed with the recipe.
- This sauce isn't super spicy. If you like more spice, increase the chile puree to 1 3/4 cups (14oz).
- The sauce will store well in the refrigerator for up to 5 days, or in the freezer up to 3 months.
- You can easily double the recipe.
Keywords: easy red enchilada sauce, homemade red enchilada sauce